Sort and soak almonds in water for 8 hours or overnight. I find that when I soak the almonds, they are easier to blend and digest better.

Rinse almonds, then place in a blender with water. Blend until smooth and creamy.

Strain almond milk through a fine-mesh strainer, cheesecloth, or Nut Milk Bag. If you like, save the almond pulp to add to your baked goods.

If the dates are too hard, you can soften them by soaking them in warm water for 10 minutes.

Place the almond milk back into the blender, along with the dates. Add vanilla and sea salt, and blend again until the almond milk is smooth and creamy.

Almond milk should be stored in a container with a tight-fitting lid and kept for up to 3 days in the refrigerator